Food Knowledge

Cookery Facts, Food Knowledge

Cakes & Biscuits

Cakes Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies. The most commonly used cake […]

Cookery Facts, Food Knowledge

Desserts & Puddings

Desserts Dessert is a course that concludes a meal. The course usually consists of sweet foods, such as confections, and possibly a beverage such as dessert wine or liqueur; however, in the United States it may include coffee, cheeses, nuts, or other savory items regarded as a separate course elsewhere. In some parts of the world, such as much of central and western Africa, and most […]

Cookery Facts, Food Knowledge

Breakfast

The word Breakfast could be broken down in to Break – Fast meaning the first meal for the day after a night’s sleep. Hence a proper balance meal with adequate nourishment is a must for the day ahead. Breakfast was a very substantial meal, consisting of six to seven courses including such items such as […]

Cookery Facts, Food Knowledge

Soups

Soups are liquid food served at the beginning of the meal, but it may be also be served in between courses or as a meal by itself. It could be served to create the appetite and it could be served hot or cold. There are many different soups and many more garnishes for each of […]

Cookery Facts, Food Knowledge

Sandwiches

Sandwiches are one of the most varied types of food produced. They may be made from every kind of bread, fresh or toasted in variety of shapes and with an almost endless assortment of fillings. Sandwiches, so the story goes, came first on to the house of the 4th Earl of Sandwich. He was supposed […]

Cookery Facts, Food Knowledge

Eggs

The term egg applies not only to those of the hen, but also to the edible eggs of other birds, such as Turkey, Ducks and Guinea foul. This is round or oval shape reproductive body laid by the female of many animals. Containing the developing embryo and its food reserves and protect by shell or […]

Food Knowledge

Cuts of Veal

Veal is meat of calves slaughtered between 3 and 14 weeks, delicate in flavor, pale grayish white in color, firm and fine-grained, with velvety texture. It has no marbling, and the small amount of fat covering is firm and white. In modern livestock farming, calves bred to yield high-quality veal are raised indoors under controlled temperatures (60°F to […]

Cookery Facts, Food Knowledge

Cuts of Fish

There are many different cuts of fish in the whole world. We going to check out some cuts from it. Fillet Cuts of fish free from bones. A round fish yields two fillets. A flat fish yield four fillets. Darne Stake cut from round fish. Steak Thick slice of fish on or off bone. Tronçon […]

Cookery Facts, Food Knowledge

Fish

Fish is as useful a source of animal protein as meat. The oily fish (sardines, mackerel, herring and salmon) contain fat soluble vitamins (A and D) in their flesh and omega 3 fatty acids. These are saturated fatty acids. The flesh of white fish does not contain any fat. Vitamin A and D are only […]

Food Knowledge, Food Safety & Nutrition Facts

Natural Toxins In Food

What are natural toxins? Natural toxins are toxic compounds that are naturally produced by living organisms. These toxins are not harmful to the organisms themselves but they may be toxic to other creatures, including humans, when eaten. These chemical compounds have diverse structures and differ in biological function and toxicity. Some toxins are produced by […]

Food Knowledge, Food Safety & Nutrition Facts

Microorganisms (MO)

A microorganism or microbe is “an organism  which is microscopic making it too small to be seen by the unaided / naked human eye”. The study of microorganisms is called microbiology. Main types of microorganisms Bacteria Fungi Virus Main factors affecting to growth of microorganisms Temperature Water pH Oxygen Bacteria Shapes of Bacteria Coccus:- Spherical or round shaped. Bacillus:- Rod shaped. Spiral:- […]

Food Knowledge, Food Safety & Nutrition Facts

HACCP

What is HACCP? The “Hazard Analysis Critical Control Point” system. This is a powerful product safety management technique. A preventative approach. A proven and structured method for hazard identification and control. “Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to hazard identification, assessment of risk and control. It is used by many […]

Food Knowledge, Food Safety & Nutrition Facts

Pests Control

What do pets can do? Contaminate food by droppings. Spoil food by eating part of it. Carry the diseases. Main types of pests 1. Insects Flying (adult moths, flies and larvae) Crawing (beetles, weevils and cockroaches) 2. Rodents Mice (field and house) Rats (roof and noway) 3. Birds Pigeons Crows Starlings Gulls 4. Other mammals […]